Cuban Spiced Pork Tenderloin
Pork: 
2 pork tenderloins, trimmed, about 2 1/2 pounds total weight 
4 cloves garlic, cracked away from skin 
4 bay leaves 
2 teaspoons anise seed
2 teaspoons ground coriander 
1 tablespoon ground cumin 
2 limes, zested 
2 tablespoons grill seasoning blend (recommended: McCormick Montreal Steak Seasoning) or coarse salt and pepper 
EVOO - Extra-virgin olive oil, or vegetable oil, to coat 
Optional garnishes: chopped mango or kiwi, or chopped cilantro and scallions


Preheat the oven to 450 degrees F. 

For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions.